Toga Toast


  • Strawberry Compote
    • 1½ cups strawberries (chopped)
    • 3 tablespoons sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon pure vanilla extract
  • Toast
    • 1 loaf white bread (unsliced)
    • 2 bananas (sliced)
    • 4 large eggs
    • 1 cup heavy cream
    • 1 tablespoon sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon pure vanilla extract
  • Vegetable oil (for frying)
  • 1 cup cinnamon sugar
  • Sliced strawberries (for serving)
  • Maple syrup (for serving)


In a small skillet over medium heat, combine strawberries, sugar, lemon juice and vanilla. Bring mixture to a simmer and cook until the strawberries begin to break down and the mixture has thickened slightly, about 5 minutes. Remove from heat and gently mash the compote with the back of a fork (or a potato masher).

Slice bread into 3-4 very thick pieces. Use a knife to create a slit in one side of the toast, then stuff banana slices into the toast. Repeat with remaining bread pieces and bananas.

In a medium bowl, whisk together eggs, milk, sugar, cinnamon and vanilla. Dunk each stuffed sliced into the batter mixture, tossing to coat all sides.

Pour a ¼ inch of vegetable oil into skillet and heat over medium heat. When the oil is hot, add the battered bread and cook until crispy and golden all over, about 2 minutes per side.

Drain toast briefly on a wire rack. Pour cinnamon sugar into a large shallow bowl, then gently shake off excess oil from warm toast and toss in cinnamon sugar.

Garnish with fresh strawberries and serve with strawberry compote and maple syrup.

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